Check out the recipe: www.allrecipes.com/Recipe/274799/Chef-Johns-Summer-Sausage/

I took a "class" in charcuterie several years ago when my sons still lived close by. My dear hubby bought me a smoker and we enjoyed lots of homemade sausages, bacon, and other meats (and cheeses!) for many years which we shared with my sons. Now that I live alone (hubby passed in 2016) and my boys live far away, I really miss all that great food! This sounds like something I can make in a little smaller batch and enjoy! Thank you!

Chef John, I don't know if you read these anymore, if you do here is a heartfelt thanks! I have always been good in the kitchen but never really proficient beyond the typical American foods. When life threw a curve and I had to become a stay at home dad with two kids and a single income I used the opportunity to send myself back to culinary school (always a dream) via KZfaq. I found food wishes about 2 years ago and I have faithfully watched ever since! By learning your techniques and mastering my own style I have become a whiz of a home-chef. We may be poor and our kids may be eating us out of house and home but thanks to your tutelage we eat like kings! I am feeding my wife, myself, and two kids on $275 a month thanks to your techniques. So John, welcome to the family, we certainly look to you as a member of our clan! Thanks again!!

LOL beef spliff. You rule Chef John!

Can I use human hands to mix it if I don't have bear hands?

I made this a few weeks ago and it was a HUGE hit! Making my 2nd and double batch today. Thanks Chef John for the best summer sausage Ever!

The sausage may take a few days but the actual sausage-making process is remarkably easy and straightforward. I never dreamed it would be so easy or that I could make my own sausage. This would be fabulous as gifts!

I'm ready for bed, already in my PJs and now I'm tempted to get dressed and go to the store to start this process. Then by the weekend I could be eating it. Yum! I've never even considered making my own

"Giant Beef Spleef" is the name of my new band

At first glance of the title I thought, “No, thank you.” After watching the video, I am thinking, “ Never doubt Chef John!”

That chunk of smoked paprika was there, because we all know breaking up is hard to do.

Chef John's peanut butter sandwich is like... spread peanut butter on a loaf a bread... ...spread it like a bad rumor, ... ...not harmful bad, interesting bad, like your weird aunt taught you... ...then a shake o cayenne pepper... which is not optional... and there you go! As always...enjoy.

Summer sausage?!...Im expecting a winter sausage soon chef john

“What are those called? Thin James’ ?” Thats the funniest thing I’ve heard all day 😂

I have made sausage, including summer for several years. I like knowing what goes into mine. It’s easy, safe and great fun. It makes nice gifts as well. Good job Chef John.

Chef John, thank you for sharing this technique to making Summer Sausage! In addition, thank you for enduring the patience in this process taking a few days so you could show us the best possible end product😀 It’s much appreciated!

I'm making this for probably the tenth time! I divide the log so I can give one away. This time to my neighbors with some cheese and crackers. Makes an excellent gift! I had to buy the curing salt from Amazon and I always use trader Joe's 96/4 ground beef because it's lower fat but really comes out super delicious!

rolling up your beef spliff, "and now we're gonna smoke it" oh word?

"Those gift baskets." Which my mother LOVES. I'll have to try this a few times to make sure I do it right. Then: I know what'll be in her gift basket this year.

This looks BEYOND amazing!!!

Simply brilliant!

you're a treasure of the youtube community. never stop doing what you are doing

My 9 year old is hooked to your videos. His favorite part? “And as always....enjoooooy!!”

I love the fact that this doesn't take very long to make and it seems fairly straightforward.

I always use to covet the Hary&David summer sausage my dad would get as gifts from friends during Christmas.

This looks great. Thanks for the inspiration chef.

I love this. Thank You Chef John 👏🏾👏🏾

"Thin James" Chef you never disappoint. Every recipe of yours I have ever tried has been fantastic. You brighten the world in the best way! Thank you.

Hi Chef John, I have to say I really dig your style cooking, narrating, so cool and competent, caring and prestigeless and genuinely fun. Love from Sweden

This is just how my dad makes his venison summer sausage! Soooo good!

I've been watching your videos for several months. I've learned a lot, and I've tried several of your recipes/ideas/techniques. But I have to tell you, nothing you've done has been 1/4 as valuable as this video!!! I've processed my own venison for decades, but I always take one deer to the processor for two specific things: summer sausage and bologna. I've been searching KZfaq for a technique I could do, but NONE of them look like what I get from my processor. And since he gets my sausages back to me in about a week I know he's not doing the traditional long-term curing. When I came across your video I know I'd found how he's accomplishing such a great summer sausage in just a few days!! Your result looks EXACTLY like his, and I'm absolutely thrilled to know I can now do it myself!!! Thank you!!!!

Just excellent! Thank you!

Is it weird that I haven’t met chef John or ever even talked to him but I feel like he’s one of my closest friends? Like in my subconscious he’s my best friend

Brilliant! I never knew you could make sausage like that. Chef John, you always surprise!

My favorite part of summer for sure

this looks lovely cant wait to try

I was JUST thinking its about time for a new Chef John vid!

It would be a 'bummer' if you don't try the sausage of summer! 😊

Definitely trying this, Thanks Chef

Looks wonderful...

You are the Emeril to Babish's Alton. You two guys are making the next generation of American cooks.

Beef spliff! LOL Great video, thanks, we're going to give this a try.

I must add that every recipe I’ve followed from you Chef John has been boisterous to say the least and to taste.... the most. Thank you

Chef John- love this. Thank you.

Ahh the summer solstice meat cylinder

Thank you for shering with us. Looking so yummy. Reciepe pls Chef John. Thx

I cant wait to try this.

I made this, and it's lovely. The only thing missing is the tang from the lactic acid that comes from fermentation. So next time I'm going to buy some good grade lactic acid and add it manually to the curing mix.

You are the Chief Keef, of smoking your beef spleef.

2:51 *"BEEF SPLEEF"* is now the name of my experimental side project indie band.

I like the fact that your dishes seem doable and not overly fru fru with ingredients and techniques.

Looks beautiful and delicious!

Chef John no you didn't do summer sausage! You the Bomb diggity

"...basically a giant beef spleef." I seem to recall that phrase from one of the earlier drafts of "Fifty Shades of Grey".

This looks amazing! Can't wait to try this for my German husband. He'll love it I'm sure! Thanks for this recipe!

I love this guy.

Been eating sausage in the summer; Since I was a kid. Summer sausage tastes great late, I’m just not a fan of mid. Midsommar sausage isn’t bad I just think it tries too hard. But honestly I’ll eat all sausage- Boiled, fried, or charred.

I'll make two so I can be the Wade Boggs of my meat logs.

Great idea for my winter snacks.ty

BLOODY BRILLIANT

I love you chef John. Lol! You make my week. This hack is awesome, definitely going to try. ✌🏻

I want a stainless counter top like yours. Floor sinks would be good too

I am definitely trying this one!

The best chef in the world.

Sounds good to me, I might add some ground chipotle into mine.

oh it’s beef! i’m definitely gonna try this now

What a great channel! Two of my favorite things, dry humor and demystifying how things are made.

A must try for me, Chef John just keeps delivering.

Ohhhh, this would go great with the beer cheese 😁

I didn't know I needed more beef splifs in my life.

Love this

That looks so good

“Improper Sausage” was my nickname in high school.

I'm irish, rural kentucky, the best summer sausage you will ever eat is made with venison, better than beef, bison, or horse meat, venison is the perfect meat for summer sausage.

Some of your best work. Brilliant!!!!

I just made it last week. Delish! Thanks.

Well there you have it! "Giant Beef Splif" is Che John's punk band name!

After all, you are the Lee van Cleef of your giant beef spliff.

I have to try this ! Thanks Chef John!

Oh my goodness thank you SO much - I have a hard time finding summer sausage where I live (in the middle of nowhere) so now I can make my own and I will know what's in my sausage! This has made my day.

summer sausage? i came here expecting to see Chef John in a speedo, banana hammock

SNAP INTO A "THIN JAMES"!! OH YEAH!!

Love your mortar and pestle

Chef John never gets old

Summer mysteries can be fun, but not in your sausage!

“This might not be the best-looking meat log you’ve ever seen.” - Me on prom night

Beef Spleef Chef John, I absolutely love your videos, it's your little personal touches that always keep me smiling and drooling at the same time.

Looks great!

Charcuterie, charcuterie, what will be will be, the future is not mine to see, Se la vie!

Chef john give me your summer sausage

I am so trying this!

Amazing! Thank you!

Since this is not fermented and smoked but has the curing salt, what's the shelf life (compared to traditional sausage)?

Guys he forgot a crucial step Gotta season the butcher and his equipment

LOL, I love the way you present!

Such a fun idea...I'm going to try this

This looks lovely! Why would you have gift baskets in summer? Do you give gifts for 4th of July?

Did Chef John suggest there was another kind of aluminum foil besides the heavy duty variety? I wouldn't waste my money (or kitchen space) on any other kind than Reynold's Heavy Duty!

August 16th, 2019. My project this week was to make this sausage. I purchased the lean ground beef and a few seasonings on Wednesday. I mixed the meat and seasonings together and rested them overnight. Yesterday I cooked the sausage, then cooled it. I had some for supper just now. Wonderful sausage in a couple of days; 30 minutes of labour; excellent results. Thank you.

Love it.